Heat half the oil in a large non-stick wok or frying pan over high heat. Cook lamb in
batches, for 1-2 minutes or until browned. Set aside on a plate.

Add remaining oil to wok. Heat over medium-high heat then add garlic and onion to wok
and stir-fry for 2 minutes. Next add rice and vegetables and stir-fry for a further 2-3
minutes. Add bok choy and cook for 1 minute and the stir in sweet and sour sauce and
cook for 1 minute. Return lamb to wok, toss well to heat through. Season.